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Low-Carb Pork Rind Stuffing Recipe
I have had very low carb stuffing that was remarkably like cornbread stuffing, made from – of all things – crushed pork rinds. The recipe comes from my erstwhile friend Trish Z. who very kindly let me use it in 500 More! Low-Carb Recipes. Here it is!
PrintLow-Carb Pork Rind Stuffing Recipe
I have had very low carb stuffing that was remarkably like cornbread stuffing, made from – of all things – crushed pork rinds. The recipe comes from my erstwhile friend Trish Z. who very kindly let me use it in 500 More! Low-Carb Recipes. Here it is!
- Yield: 8
- Category: Low-Carb, Gluten-Free
Ingredients
Scale
- 1 cup chopped celery
- 1/4 cup chopped onion
- salt and pepper, to taste
- poultry seasoning, to taste
- 1 packet splenda or other sweetener
- 1/4 stick butter
- 1/4 cup cream
- 3 1/2 ounces chicken broth (about 1/4 can)
- 10 ounces pork rinds, crushed a bit
- 4 eggs
Instructions
- Saute celery, onions, salt, pepper, poultry seasoning, sweetener, and butter in a frying pan, until transparent and tender.
- Add other ingredients and mix together until the pork rinds are coated and moist.
- Put into baking dish and bake at 350 degrees for 35 to 50 minutes until set like regular bread stuffing.
- Feel free to add more eggs or cream to get to texture you are used to.
- Some people also add mushroom, sage, sausage or oysters.
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What temp do you cook this on?
Put into baking dish and bake at 350 degrees for 35 to 50 minutes until set like regular bread stuffing.